For the sauce, this dish uses mushroom broth created by soaking chopped dried mushrooms in hot water and almond meal or ground almonds to thicken and flavor the sauce. If using dried chickpeas, soak them and cook them separately. Feel free to use any vegetable in place of the cauliflower and any greens for the kale. Consider substituting olives, capers, or hot sauce for the salt.
- dried mushrooms, chopped
- hot water
- olive oil
- onion, chopped
- fresh mushrooms, sliced
- brown rice
- cauliflower, cut into bite-size pieces
- almond meal or ground almonds (optional)
- kale, center ribs removed and leaves chopped
- cooked dried or canned chickpeas (see note above)
- minced garlic or garlic powder
- chile powder
- kosher salt and freshly ground black pepper
- slivered almonds
- chopped fresh parsley
- whole-wheat pita, cut into triangles and toasted until crisp
- Place the dried mushrooms in a heatproof bowl and add hot water to cover. Set aside.
- In a large frying pan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until softened. Add the fresh mushrooms and the brown rice, stir, and cook for a few minutes until the mushrooms start to brown. Add the soaked dried mushrooms with their soaking liquid plus enough water to cover. Cook, covered and stirring occasionally, until the rice is almost done. Stir in the cauliflower and cook until the cauliflower is easily pierced with a fork and the rice is soft, adding more water as needed. Stir in the almond meal, kale, and chickpeas. When the kale is soft, stir in the garlic, chile powder, and turmeric. Season to taste with salt and pepper.
- Ladle into individual bowls, top with almonds, parsley, and pita triangles, and serve.